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Restaurant Review: Bill’s Restaurant St Albans New Menu

Restaurant Review: Bill’s Restaurant St Albans New Menu

Bill’s Restaurant in St Albans New Menu and Re-design Bill’s restaurant in St Albans is one of their select sites that have recently undergone a refurbishment and new menu launch.  Mr R and I live in St Albans which made a nice change for us […]

Insomnia – Ten Top Tips for a Better Sleep

Insomnia – Ten Top Tips for a Better Sleep

Insomnia – my ten top tips for a good night’s sleep. Insomnia or sleeplessness is described as any or all of the following:- difficulty falling asleep, waking up often in the night, trouble getting back to sleep and not sleeping long enough to feel refreshed. […]

Recipe: Best Blood Orange Drizzle Cake

Recipe: Best Blood Orange Drizzle Cake

Scroll down for my recipe for the best blood orange drizzle cake:-

Blood orange drizzle cake with dust of sugar

I saw some beautiful red skinned blood oranges recently.  All I could think of was using my lemon drizzle cake recipe but substituting blood oranges for the lemons to make a blood orange drizzle cake.

On the outside they really orange with mottled red patches, fairly thin skin and loads and loads of juice.

Blood Oranges outside skin

The juice is a beautiful colour of pink.

Blood orange pink juice

Internally the slices vary from a reddish to really intense red, each little pouch of juice glistening in the light.

Blood orange slices

Blood oranges are basically seasonal and are around January and February.  The juice is a little tart but however works really well with other ingredients. You can freeze the juice in ice cube trays and use in cocktails and smoothies throughout the year.

A slight dusting of icing sugar really improves the appearance.

I like my slice slightly warmed with a cup of coffee. All that is left for me to say is enjoy!

5 from 4 votes
Finished Blood Orange Drizzle Cake
Blood Orange Drizzle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A simple yet delicious and effective cake using blood oranges instead of lemons for the sweet sticky drizzle.

Course: Dessert
Cuisine: Baking
Servings: 10 slices
Author: Heidi Roberts
  • 225 grams unsalted butter softened
  • 225 grams castor sugar white or golden
  • 4 large eggs
  • 225 grams Self Raising flour
  • 0.5 tsp vanilla bean paste
  • zest 1.5 blood oranges
  • juice 1.5 blood oranges
  • 85 grams castor sugar white or golden
  • juice 1 blood orange
  1. Preheat oven to 160oC.

  2. Grease and line either a loaf pan or a round cake tin.

  3. Beat the butter and 225gm of castor sugar together until light and fluffy. The more attention you pay to this stage the lighter your cake will be.

  4. Add the eggs one at a time, beating thoroughly after each one so that the mixture doesn't curdle.

  5. Add the zest of the blood oranges.

  6. Add the vanilla bean paste.

  7. Mix together well.

  8. Sift the self raising flour into the butter-sugar mixture.

  9. Put the mixture into the prepared tin and smooth.

  10. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.

  11. A.llow to cool slightly

  12. Mix the remaining 85gm castor sugar with the juice of 1.5 blood oranges.

  13. Make holes in the cake with a skewer and gradually pour the syrup over the top of the cake until it is all absorbed.

  14. Dust lightly with icing sugar for a beautiful finish.  Slice and enjoy!

I was not paid anything to write this recipe. All opinions and photographs are my own. No photos may be reproduced in any form without my written permission.
Tailgate Party NC State vs Univ of North Carolina

Tailgate Party NC State vs Univ of North Carolina

What is an NC State Tailgate Party? A Tailgate party is a relatively new way to attend and celebrate your American football team’s game.  On a recent trip to North Carolina in the USA I was invited to a tailgate party.  Not really sure what […]

Recipe: High Protein Pea Noodle Stir Fry + Veganuary with M&S

Recipe: High Protein Pea Noodle Stir Fry + Veganuary with M&S

Scroll down for my recipe for High Protein Pea Noodles for a healthy start to the year. To celebrate January aka ‘Veganuary’ M&S invited myself and other bloggers to a sumptuous vegetarian banquet to showcase their vegetarian, vegan and ‘freefrom’ ranges. I especially liked the […]

Veganuary – Rosa’s Thai Veggie Pop-up

Veganuary – Rosa’s Thai Veggie Pop-up

Veganuary – Rosa’s Thai Cafe in Soho, Central London – a Thai Veggie Pop-Up Restaurant

A cold, crisp Veganuary evening my friend Nayna and I attended the media review of Rosa’s Veggie in Dean Street, Central London . Veganuary by the way is the new and popular way of avoiding meat during the month of January. People even going one step further and eating a vegan diet during the first month of the year.

Exterior of Rosa’s Thai Cafe

Veganuary was thought up as a way for meat and fish eaters to give their digestive systems a break and embark on a healthier start to the new year.

Just off Shaftesbury Avenue in London’s theatre district is Rosa’s Thai Cafe on Dean Street.  Rosa’s is a small but bustling Thai restaurant with seating downstairs as well.  For three months this year (2018) Rosa’s Thai will be a pop-up veggie Thai restaurant until the end of March.  The evening Nayna and I went the restaurant was full and bustling.

Rosa’s Thai Cafe

The co-founder and chef Saiphin grew up in Thailand cooking veggies straight from the field to the kitchen wok.  The sauces and pastes do not contain shrimp paste or fish sauce, instead a mushroom based ‘oyster’ sauce in all wok dishes.

Rosa’s Thai Veggie menu is designed to be shared with all dishes coming  out as they are ready sometimes filling the table up like a Thai banquet.  They recommend 2-3 dishes and one or two side dishes between two people – that is quite a lot of food!!

The Papaya Salad (Som Tam) also known as the king of Thai salads was rather hot. With two chilli pictures on the menu you can expect it to be quite hot.  It was a bit too spicy for me however in spite of the heat I kept eating it!

Papaya Salad

Spring Rolls (For Pia Tod) – deep fried spring rolls filled with veggies and glass noodles served with a sweet chilli sauce.  They were crunchy, piping hot and really tasty.

Spring Rolls

Sweet Corn Patties (Khao Pod Tod) are sweet corn and kaffir lime leaves in a red curry batter and served with Rosa’s own sweet chilli sauce.  I found them a bit dry even with an extra portion of the delicious peanut sauce.

Sweet corn fritters

Nayna likes her food spicier so we agreed to have one mild ? and one ?? menu item.  The Massaman Curry (Gang Massaman)was my choice and ? being a fragrant mild yellow curry with spiced from the Silk Road, firm tofu, potatoes and cashew nuts.  We had a side of Steamed Jasmine Rice with this.

Massaman Curry

Our ?? item was Drunken Noodles (Pad See Mao) which was however 0% ABV – referring to being the perfect dish to eat after a big night out.  Really spicy rice noodles stir fried with mixed veggies and Thai herbs.

Drunken Noodles

As tempting as it was to have a dessert to finish our meal we couldn’t manage another bite.

There are alcoholic and non-alcoholic drinks on the menu.  I tried the Thai Iced Tea (Khun Roo Man) with milk.  It was a really different taste to what I was expecting but was very refreshing.

Click here to read about Nayna’s evening at Rosa’s Thai Veggie

I was a guest of Rosa’s Thai Veggie pop-up.  I was not required to write a positive post.  As usual all opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.
Kitchen Talk and Travels Is Here

Kitchen Talk and Travels Is Here

Welcome to Kitchen Talk and Travels For some time now I have been threatening to change my blog title and look.  Well welcome to 2018 and to Kitchen Talk and Travels.   My plan is to bring you all the details of my travels this […]

London: Leadenhall Market – History or Pizza or Both

London: Leadenhall Market – History or Pizza or Both

I was recently invited to try out the Pizza Express in London’s Leadenhall Market in the East End.  The event was a pizza making evening with a group of bloggers and we made great tasting individually personalised pizzas.  I was really happy with the final […]

My Christmas Cranberry Relish

My Christmas Cranberry Relish

It’s nearly Christmas and one of my favourite things to do that signals the festive season for me is to make my Cranberry Relish!  The colours of the cranberries, that vibrant red through to reddish black of those tiny little berries really signify it is almost Christmas Day.

I start by putting the cranberries into a large pan, grating the zest of two oranges and one lemon and also adding the juice.

I also add a chopped apple to give a bit of thickening and texture.  The liquid can be either water or orange juice.  I usually use orange juice adding just a small amount (eg. 150 ml) until the cranberries start to release some of their own juice. I can always add more orange juice if it seems to be getting a bit dry.

I finely chopped the apple so it would cook in approximately the same time as the cranberries.

Slowly heat up the cranberries, zest and juice until they start letting off their own juice.  You can then see if you need to add any more orange juice (or water) and then let them simmer until they have all popped and softened.

I put some in jars for giving away and some in little glass ramekins which can keep in the fridge until Christmas Day or can be frozen go  be served with a great roast chicken in the New Year.

The sign of a good cranberry relish – an empty preserving pan!

I was not required to write this post nor to write a positive recipe or review.  All opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.

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Festive Christmas Cranberry Relish
My favourite recipe for cranberry relish that signifies the start of the Christmas period.
  • 900 gm fresh cranberries
  • 2 orange
  • 1 lemon
  • 150 mil + orange juice/water
  • 2 apples Chopped apples
  • 6-10 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
1. Place the cranberries in a large pan (a preserving pan works really well).2. Add the orange juice or water, orange and lemon zest and simmer until cranberries start to pop.3. Add the chopped apple to the pan and continue to cook until the apple starts to go mushy.4. When the apples have cooked down and the cranberries have softened and popped lightly press down with a potato masher to help the texture.5. Add the sugar, cinnamon and nutmeg and stir.6. Cook on low heat for another 5 minutes and if dry add more orange juice or water.7. Taste and adjust the sugar to the required blend of tartness and sweetness.8. Put into clean, dry jars and seal with jam pot covers following instructions on the packets.9. Store in the fridge for 4-6 weeks or freezer if you want to keep it longer.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 8 1lb jars

12 Essential Bottles For Your Hostess or Guests This Christmas

12 Essential Bottles For Your Hostess or Guests This Christmas

Do you have the annual dilemma of what to take to your hostess over the Christmas and New Year period. Or maybe you want to give the man of the house a lovely selection of wines to keep him out of the way while you […]